Mexican Pork & Sweet Potato Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 268.4
  • Total Fat: 6.6 g
  • Cholesterol: 56.7 mg
  • Sodium: 542.0 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 5.4 g
  • Protein: 22.6 g

View full nutritional breakdown of Mexican Pork & Sweet Potato Stew calories by ingredient
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This is a very tasty and hearty stew. Love the nutritionals too! This is a very tasty and hearty stew. Love the nutritionals too!
Number of Servings: 8


    1.2 lbs of pork tenderloin (seasoned is okay too)
    1.5 lbs of sweet potatoes, peeled and cut in 1-2 inch cubes
    1 medium bell pepper or 1/2 of a large pepper, diced
    2 chili peppers, diced - seeds removed
    1 can of diced green chili's - if you use the bell pepper instead of the chili peppers
    1 clove of garlic - pressed or minced
    1 can of low fat chicken broth
    1/2 tsp of ground cumin
    1/2 tsp (or more) of ground cinnamon (I like a lot of cinnamon)
    1 cup of frozen corn kernels
    1.5 cups of salsa
    1 tbsp of olive oil


Cut up pork tenderloin into bite sized pieces. In a skillet, heat olive oil and then toss in pork pieces. Cook until almost done. Remove from pan, save drippings in the pan. Add sweet potatoes, green peppers, onion & garlic to pan. Stir fry veggies until they start to become tender. Stir in cumin and cinnamon. Add broth - bring to a boil. Add the pork, corn and salsa. Allow stew to simmer for 30-45 minutes or until potatoes are very soft. Makes at least 8 - 1 cup servings. I usually make a double batch of this and freeze half for another week.

Number of Servings: 8

Recipe submitted by SparkPeople user MUSICMAMA35.

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